French Lentil Soup with Tarragon and Thyme
Serves 8
Everyone should know how to make Lentil Soup. Learn this recipe and you will be able to at least pull your weight one night a week, or feed yourself for many nights cheaply and economically. It freezes well, too.
The authors of this cookbook can be a little smug, a little over-the-top, about the merits of their diet and recipes. How they do go on and on about this soup! I have to say that their own raves are justified – after years of making lentil soup, this is the recipe I’ll be using from now on. No, I did not go back for thirds, but that is only because I need to watch my diet after two weeks of working on recipes.
1 Tbsp olive oil
1 large yellow onion, diced
1 large carrot, diced
5 plum tomatoes, seeded and diced
4 cloves garlic, minced
2 tsp dried tarragon
1 tsp dried thyme
1 tsp paprika*
6 c water or veg stock
2 cups french lentils
2 bay leaves
1 1/2 tsp salt
several pinches fresh black pepper
Saute the onion and carrots for about 10 minutes, until the onions have browned a bit. Add the garlic, tarragon, thyme and paprika, and saute for 2 more minutes. Add the tomatoes and a little splash of water if necessary, and stir to deglaze the pot. Cover and cook for 5 minutes.
Add the water, lentils, bay leaves, s & p, then cover and bring to boil. Once the soup is boiling, lower the heat to a simmer and cook, covered, for about 45 minutes, or until the lentils are tender. If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a little more water.
*Again, I used smoked paprika, because I have it and love it and don’t want to see it go bad. I could taste the smokiness in the soup and since tarragon always reminds me of camping anyway (it smells like the woods at Chapman Dam), I think it only made it better.
Shopping List:
Vegetable Stock
1 large yellow onion
1 large carrot
5 plum tomatoes
garlic
2 cups french lentils
Nutritional info:
Date: September 14, 2009